Steamed eel

Eel culture in Donghai County, Lianyungang City has a history of many years. Steamed eels are made by taking an eel, about 500-750g, slaughtering it, scalding it in warm water, taking out its internal organs, washing it clean, and cutting onions and ginger into filaments for later use. Cut the eel into pieces about 3cm with an oblique knife, put it into plum blossom shape, mix salt, monosodium glutamate, sugar, pepper and Shaoxing wine into juice and pour it on the eel, then add lard, wrap it in plastic wrap and steam it in a cage for 8-10min. Take it out, add shredded onion and ginger, and pour hot oil.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)